Vegetarian gravy
I just concocted this because I've been having mad cravings for vegetarian poutine. OMG it turned out so incredibly excellent, even more delicious than I'd imagined! I amazed myself.
1 onion, chopped fine
3 cloves garlic, minced
½ pound Cremini mushrooms ("Baby Bellas"), chopped fine
¼ cup olive oil
3 tbs butter
5 tbs whole wheat flour
2 tbs red wine vinegar
2 cups vegetable stock
2 tsp Marmite
2 tbs soy sauce
black pepper, paprika, rosemary, thyme, marjoram, cayenne
1. Sauté the onion in the olive oil in a skillet over medium heat until it starts to brown.
2. Add garlic and mushrooms, and sauté for about 10 minutes, stirring occasionally, until the liquid has cooked out of the mushrooms.
3. While the above is sautéing, make the roux: melt the butter in a large saucepan over medium heat.
4. Stir in the flour and blend well; cook, stirring occasionally, until moderately browned. Darker brown shades of roux will result in stronger-flavored gravy, but if gets too dark, it won't thicken as well. Cook until it turns the color of milk chocolate. Using whole-wheat flour instead of white flour makes it brown to begin with, so the finished color will be darker than if made with white flour.
5. Add the mushrooms to the roux.
6. Deglaze the skillet the mushrooms were cooked in with the vinegar and some of the vegetable stock. Stir this into the saucepan, along with the rest of the stock.
7. Mix in the Marmite, soy sauce, and seasonings to taste. Simmer over medium low heat until thickened, stirring occasionally, about 15 minutes.
La mejor salsa del mundo es la hambre.
-Cervantes
1 onion, chopped fine
3 cloves garlic, minced
½ pound Cremini mushrooms ("Baby Bellas"), chopped fine
¼ cup olive oil
3 tbs butter
5 tbs whole wheat flour
2 tbs red wine vinegar
2 cups vegetable stock
2 tsp Marmite
2 tbs soy sauce
black pepper, paprika, rosemary, thyme, marjoram, cayenne
1. Sauté the onion in the olive oil in a skillet over medium heat until it starts to brown.
2. Add garlic and mushrooms, and sauté for about 10 minutes, stirring occasionally, until the liquid has cooked out of the mushrooms.
3. While the above is sautéing, make the roux: melt the butter in a large saucepan over medium heat.
4. Stir in the flour and blend well; cook, stirring occasionally, until moderately browned. Darker brown shades of roux will result in stronger-flavored gravy, but if gets too dark, it won't thicken as well. Cook until it turns the color of milk chocolate. Using whole-wheat flour instead of white flour makes it brown to begin with, so the finished color will be darker than if made with white flour.
5. Add the mushrooms to the roux.
6. Deglaze the skillet the mushrooms were cooked in with the vinegar and some of the vegetable stock. Stir this into the saucepan, along with the rest of the stock.
7. Mix in the Marmite, soy sauce, and seasonings to taste. Simmer over medium low heat until thickened, stirring occasionally, about 15 minutes.
La mejor salsa del mundo es la hambre.
-Cervantes